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Duckhorn Chardonnay Napa Valley 2016

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Duckhorn Chardonnay Napa Valley 2016
Vivino Users, (3.8)
"Great wine, two nights in a row!"
Wine & Spirits Magazine
93 / 100

Duckhorn has been producing wine since 1978 bringing together fruit from their famous Estate vineyards as well as top independent growers, This wine embodies the flavourful complexity of Napa Valley wine growing, while offering a seamless balance between fruit, oak and tannins.

2016 offered another near-perfect vintage in Napa Valley! While much-needed rain during the winter months helped to replenish our reservoirs, a dry spring and summer, with moderate temperatures and plenty of sunshine, led to another early harvest. Our first white grapes came into the winery on August 3rd, with the remainder of our whites following at an even, steady pace. A few weeks of ideally timed cool weather in early September provided additional hang time, yielding bright acids and beautifully articulated flavours in our early ripening reds. Warm, dry weather for the remainder of the season allowed the rest of our grapes to develop rich, concentrated flavours, with wonderful complexity.

Winemaker: Renee Ary
Appellation: Napa Valley
- 93 pts, Wine & Spirits
- 3.8/5.0, Vivino Users
Grapes: Chardonnay
Alcohol: 14.5%


3.8 Vivino Users

"Wow!!! What a creamy, buttery, fruity Chardonnay. Highly Recommend!!!"

93 pts, Wine & Spirits

“In 2016, Renee Ary added fruit from a new source to this wine, pulling from the Huichica Ranch in Carneros as well as the usual mix of vineyards in southern Napa, Oak Knoll and Atlas Peak. And though she has retained the basic style of prior years (90 percent of the lot fermented in French oak barrels, 40 percent of them new), she is using more barrels with water-bent staves, which tend to diminish the oak influence on the wine, and she’s changed her malolactic regime to diminish the buttery outcome while still softening the acidity. The result is an earthy chardonnay that’s supple and creamy, with gentle loquat tartness and savory, umami notes of fresh puffball mushrooms. Decant it for a creamy veal stew."


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